PENGARUH PERBANDINGAN TEPUNG LABU KUNING, TEPUNG MOCAF, DAN KACANG MERAH DENGAN PENAMBAHAN KUNING TELUR TERHADAP MUTU SNACK BAR (The Effect of Ratio of Pumpkin Flour, Mocaf Flour, and Red Bean with The Addition of Egg Yolks on The Quality of Snack Bar) - Puput Handayani; Rona J. Nainggolan; Sentosa Ginting (Universitas Sumatera Utara, 2018)
ABSTRACT This research was aimed to know the effect of ratio of pumpkin flour, mocaf flour, and red bean with the addition of egg yolks to produce a snack bar with good quality. This research was conducted using a completely randomized design (RAL) with two factors, namely ratio of pumpkin flour, mocaf flour, and red bean (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, and 20%:50%:30% and the addition of egg yolks (P): 5%, 10%, 15%, and 20%. Pumpkin flour, mocaf flour, and red bean had a highly significant effect on water content, ash content, protein content, fiber content, carbohydrate content, color index, crispness, hedonic value of taste, score value of colour, and score value of crispness and had no significant effect on fat content, hedonic value of colour, hedonic value of flavour, hedonic value of crispness, and consumer acceptance. The addition of egg yolks had a highly significant effect on water content, protein content, fat content, carbohydrate content, crispness, hedonic value of crispness, and score value of crispness and had no significant effect on ash content, fiber content, color index, hedonic value of colour, hedonik value of flavour, hedonic value of taste, score value of colour, and consumer acceptance. Interactions of the two factors had significant effect on score value of crispness. Ratio of of pumpkin flour, mocaf flour, and red bean of 20%:50%:30% and the addition of egg yolks 5% had the best effect for the quality of snack bar. Keywords : Egg Yolk, Mocaf Flour, Pumpkin Flour, Red Bean, Snack Bar ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung labu kuning, tepung mocaf, dan kacang merah dengan penambahan kuning telur untuk menghasilkan snack bar dengan mutu yang baik. Penelitian ini dilakukan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu perbandingan tepung labu kuning, tepung mocaf, serta kacang merah (S): 50%:20%:30%, 40%:30%:30%, 30%:40%:30%, dan 20%:50%:30% dan penambahan kuning telur (P): 5%, 10%, 15%, dan 20%.Perbandingan tepung labu kuning, tepung mocaf, serta kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar protein, kadar serat kasar, kadar karbohidrat, indeks warna, kerenyahan, nilai hedonik rasa, nilai skor warna, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar lemak, nilai hedonik warna, nilai hedonik aroma, nilai hedonik kerenyahan, dan penerimaan konsumen. Penambahan kuning telur memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar protein, kadar lemak, kadar karbohidrat, kerenyahan, nilai hedonik kerenyahan, dan nilai skor kerenyahan serta memberikan pengaruh berbeda tidak nyata terhadap kadar abu, kadar serat kasar, indeks warna, nilai hedonik warna, nilai hedonik aroma, nilai hedonik rasa, nilai skor warna, dan penerimaan konsumen. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap nilai skor kerenyahan. Perbandingan tepung labu kuning, tepung mocaf, dan kacang merah 20%:50%:30% dan penambahan kuning telur 5% memberikan pengaruh yang terbaik untuk mutu snack bar. Kata Kunci : Kacang Merah, Kuning Telur, Snack Bar, Tepung Labu Kuning, Tepung Mocaf